Directions
- 1Preheat your oven to 350F and grease the bottom and sides of your cake pan.
- 2Add a circle of parchment paper to the bottom of the pan, followed by more oil or spray.
- 3In a large bowl, use your hands to massage the lemon zest into the sugar for several minutes to release oils and enhance lemon flavor.
- 4Add the eggs, extra virgin olive oil, milk, lemon juice, and vanilla to the bowl and whisk until smooth and combined.
- 5Add in the gluten-free flour, ground pistachios, baking soda, baking powder, and kosher salt to the bowl and stir with a spatula until just combined, do not overmix.
- 6Pour cake batter into the prepared pan.
- 7Transfer the pan to the oven and bake for about 30 minutes.
- 8Let the cake cool completely for about 2 hours before adding the frosting.
- 9Once the cake has cooled, add mascarpone cheese and powdered sugar to a large bowl or the bowl of a stand mixer and beat until smooth and combined.
- 10Then, add in heavy cream and vanilla extract and beat again until stiff peaks form.
- 11Spread the mascarpone whipped cream frosting evenly over the top of the cooled cake.
- 12Top with extra crushed pistachios and lemon slices.
Ingredients
- 1 cup cane sugar or granulated sugar
- 2 tbsp lemon zest from about 2-3 lemons
- 3 large eggs
- 0.75 cup extra virgin olive oil
- 0.5 cup milk of choice, I prefer whole milk
- 0.25 cup fresh lemon juice from about 1-2 lemons
- 1 tsp vanilla extract
- 1.5 cups gluten free 1-to-1 flour or normal AP flour
- 1 cup finely ground pistachios
- 1 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp kosher salt
- 4 oz mascarpone cheese
- 0.5 cup powdered sugar
- pinch kosher salt
- 0.75 cup heavy cream
- splash vanilla extract
Equipment
parchment paperFood Processorkitchen scale2 large bowlsmicroplane zesterwhiskspatula9" springform cake panhand mixer or stand mixerOffset Spatula
Tips
- For accurate results, measure ingredients with a digital kitchen scale.
- If not using a scale, use the spoon and level method for flour.
- Use raw, unsalted shelled pistachios and pulse them in a food processor until finely ground, being careful not to over-pulse into butter.
- Store the cake in the refrigerator due to the mascarpone whipped cream frosting. It stays delicious for several days.
- You can make this cake dairy-free by using non-dairy milk and a dairy-free whipped cream frosting alternative.
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